Spanish Tomato Gazpacho Soup Recipe

By: Sheila Reynolds

This Chilled Spanish Tomato Gazpacho Soup is a classic dish that is particularly appealing on a hot summer day. The beauty of this recipe is no cooking required. Use your blender to create this healthy and nutritious soup. This is a great recipe for people that are following a "raw diet".

Spanish Tomato Gazpacho Soup Recipe

Ingredients

2 lbs. vine ripened tomatoes, halved
2 English cucumbers, chopped
½ cup red onion, chopped
1 cup roasted red peppers, diced
¼ cup fresh lemon juice
¼ cup extra virgin olive oil
2 cloves garlic, minced
Salt and pepper, to taste
Fresh herbs

Directions

1. Juice the tomatoes carefully and then strain to remove the seeds. Chop the juiced tomatoes. Add the juice and diced tomatoes to a bowl.
2. Add the remaining ingredients to the bowl. Cover and let sit at room temperature for two hours.
3. Puree the soup in a blender, working in batches if necessary, until smooth. Add water to thin to desired consistency. Chill for 4 hours.
4. Garnish with fresh herbs of choice and serve.

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